This time of year, I’m all about the squash and pumpkins (wait — is pumpkin it’s own thing or just a type of squash? * Googles * — apparently a pumpkin is a type of squash, so. #themoreyouknow) Anyhow! This past month or so, I’ve posted a squash soup recipe and I’ve posted a roasted pumpkin seed recipe. Since soup is my favorite thing to eat this time of year and I’m obsessed with squash and pumpkin (still staying in separate categories in my mind…) It only makes sense that now it’s time for a creamy, dreamy pumpkin soup post! I can’t take the credit for this one though — this recipe is actually my mom’s! I’ve loved this soup ever since she made it when I was young, so I’m excited to share the recipe with you and hope you love it too. This soup is awesome because it’s super simple and delicious while also being super healthy, nutritious, and just happens to be vegan/paleo/whole30!
Pumpkin Soup (Whole30, vegan, paleo)
2 small “pumpkin pie” pumpkins
2 yellow onions
2 quarts chicken stock
Salt and Pepper to taste
Optional: roasted pumpkin seeds for garnish
Preheat the oven to 450° F. Slice the 2 pumpkins into wedges, drizzle with olive oil, and roast for 45 minutes or until tender when poked with a fork.
While the pumpkins roast, dice the yellow onions and sauté them in a stock pot until they are soft and slightly browned, Add in 2 quarts chicken stock, cooked pumpkin scraped from its shell, 2 tsp Rosemary, and salt and pepper to taste. Puree with an immersion blender and simmer 20 minutes. Optional: if you have some roasted pumpkin seeds on hand, sprinkle them over the top for a crunchy garnish!